Pizza toppings are mixed and melted, then served with veggie dippers. A great way to eat those vegetables!
- 1 jar (14 ounces) pizza sauce
- 1 cup chopped turkey pepperoni, (from 6-ounce package)
- 8 medium green onions, chopped (1/2 cup)
- 1/2 cup chopped red bell pepper
- 1 can (2 1/4 ounces) sliced ripe olives, drained
- 1 cup shredded mozzarella cheese (4 ounces)
- 1 package (8 ounces) cream cheese, softened and cubed
- Broccoli flowerets, cherry tomatoes and carrot sticks, if desired
- Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker.
- Cover and cook on low heat setting 3 to 4 hours or until mixture is hot.
- Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Take a sip of this unbelievably rich hot chocolate and you’ll discover how great slow-cooking can be for hot chocolate.
- 4 oz. unsweetened chocolate, chopped
- 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
- 1 (14-oz.) can sweetened condensed milk (not evaporated)
- 2 quarts (8 cups) milk
- 1 tablespoon vanilla
- Whipped cream
- Miniature marshmallows
- Miniature semisweet chocolate chips
- Chocolate cookie crumbs
- In 3 1/2 or 4-quart slow cooker, combine unsweetened chocolate, chocolate chips and sweetened condensed milk; mix well.
- Cover; cook on High setting for 30 minutes, stirring every 10 minutes or until chocolate is melted.
- With wire whisk, stir in 2 cups of the milk until smooth. Gradually stir in remaining 6 cups milk and vanilla.
- Cover; cook on High setting an additional 2 hours or until hot.
- Just before serving, stir mixture again with wire whisk. Reduce heat setting to Low; have guests ladle hot chocolate into cups and top as desired.
The cold winter gives you the perfect excuse to barricade inside, cozy up on the couch, and watch some Netflix. It’s also the best time of the year to pull out the slow cooker for amazing recipes like this Chicken Tikka Masala and make it at home rather than order it in.
- 2 lbs chicken breasts, cut into 1½-inch chunks
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons grated fresh ginger
- 1 (29 oz.) can of tomato sauce
- 2 tablespoons olive oil
- 1 tablespoon Garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper (adjust according to your heat preference)
- ½ teaspoon ground black pepper
- 2 bay leaves
- 1 cup / 250 ml heavy cream
- 2 tablespoons arrowroot powder (arrowroot powder acts like cornstarch)
- Juice of ½ lemon
- Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
- Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
- Pour the mixture into the slow cooker and place the two bay leaves on top.
- Cover and cook for 8 hours on low (or 4 hours on high).
- When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
- Finally add lemon juice and gently stir to incorporate.
- Serve warm.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
It’s a classic stew but lentils give it a whole new taste and make it amazing to come home to on a long cold winter evening.
- 1 roasting chicken, cut into 10 pieces (2 wings, 2 drumsticks, 2 thighs and 4 breast pieces) or a large package of any chicken parts
- 2 carrots, chopped
- 2 onions, chopped
- 2 stalks of celery, chopped
- 1 sweet potato, peeled and chopped, or 2 baking potatoes
- 4 cloves of garlic, minced
- 1 handful freshly chopped mushrooms
- 1 cup lentils, green, black beluga or French Du Puy
- 1 tsp salt
- 1/2 tsp black pepper
- 1 to 2 bay leaves
- 5 cups water
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp chopped rosemary or thyme
- Toss chicken pieces into your slow cooker. Top with all the veggies, garlic and lentils. Season with the salt, pepper and bay leaves. Pour in water and mix everything together to ensure the lentils are covered and the flavours are evenly distributed. Cook 8 hours on low.
- Stir in peas, corn and herbs just before serving.
Everyone loves Sloppy Joes and this comfort food can be ready when you are if you put it in the slow cooker to start off your day.
- 3 pounds ground beef
- 2 tablespoons shortening
- 1 cup onion — chopped
- 1 cup celery — diced
- 1 green pepper — chopped
- 1 garlic clove — minced
- 2 tablespoons Worcestershire sauce
- 1 cup ketchup
- 3 beef bouillon cubes — crushed
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 can tomato paste — 6 0z.
- 1 1/4 cups water
- 3 tablespoons vinegar
- 3 teaspoons brown sugar
- 1 teaspoon dry mustard
- Heat shortening in skillet and brown meat, discard fat. Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 6-8 hours; or high 3-4 hours
- Serve over warmed burger buns or noodles.
I have made this a few times now and the family loves it. There is nothing better than coming home from a long cold day and smelling this and knowing that dinner is ready to go.
- 36 Cheddar Perogies
- 4 cups chicken broth
- 1 8 oz. block cream cheese
- 1 cup shredded cheddar cheese
- 1 pound farmers sausage – sliced
- salt & pepper to taste
- Combine all ingredients in your crockpot. Cook on high 3-4 hours, or on low 6 hours.
- Serve with a fresh green salad and crusty bread.
It’s amazing to come home to a meal like this after a long day. Supper is ready, the house smells amazing, and on a cold winter day, you are able to have a hot meal within minutes.
- 2 chickens, about 2-1/2 pound | Cut into eighths
- 1 onion — chopped
- 2 garlic — chopped
- salt & white pepper to taste
- 1 green pepper — diced
- 1 medium ripe tomato, peeled seeded and chopped
- 1 cup dry white wine
- 1 pinch cayenne pepper
- Combine all ingredients in slow-cooker. Cover pot and set at low. Cook for 6 to 8 hours, or until chicken is tender.
It’s that time of year again, this is a delicious and easy soup that takes 5 minutes to throw into the crockpot and you have an amazing soup ready for dinner.
- 1 pound boneless, skinless chicken breasts
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 cup salsa
- 2 cups frozen corn
- 1 (15 ounce) can black beans, drained and rinsed
- 1½ cups water
- 1 teaspoon ground cumin
- ½ teaspoon dried cilantro
- 1 cup shredded cheddar cheese
- sour cream
- diced tomatoes
- green onions
- diced avocado
- tortilla strips
- Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
- In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
- Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.